Lẩu Lòng Bò
Asia — Vietnam
Vietnam's most important multi-organ hotpot tradition. Multiple beef organs simmered at the table in spiced broth. Comparable to Korean gopchang jeongol and Chinese mixed-offal hotpots.
Cuts in this tradition
Cultural context
A major communal dining tradition especially popular in southern Vietnam. Organs ordered separately and combined in a shared pot. Beer-food culture drives much of the consumption. One of Southeast Asia's most diverse single-meal offal traditions.
Preparation
Broth built from lemongrass, ginger, shallots, and spices. Organs cleaned and blanched separately. Added to simmering broth at table. Served with fresh herbs, rice noodles, lime, and chili.